Here guys, another recipe (an easy and quick one) for making Hareesa. My dear friend Summaiya (now in Hyderabad), emailed me this recipe. She and husband, Aamir while they were in Cleveland, Ohio, had invited us for brunch and made this. We ate so much, we were stuffed and couldnt move.
We tried the recipe, and guess what…it turned out really really good!
Without further delay, here goes the recipe.
Ingredients:
Goat meat (or lamb) 2 lb
3 cloves of garlic (paste)
2 onions (chopped in big chunks)
5 peppercorn (kali mirch whole)
1 and a half teaspoonful fennel seeds (saunf)
4 cloves (laung)
1 inch stick cinnamon (daalchini)
4 brown (big) cardamom (badi elaichi)
8-9 green cardamoms (choti elaichi)
1 teaspoonful black cumin (I had regular cumin, I used that) (jeera)
1 teaspoonful turmeric (haldi)
Salt to taste
¼ cup wheat flour ( *** I used 1 wheat pita, tore it up in small pieces, and then microwaved it with water for 2 minutes, and 1/2 cup regular oats and cooked it as per the instructions on the box using the meat broth instead of water)
Oil (for frying onions; we use Canola Oil, because of less saturated fat, and more Omega-3 in it)
Spanish Onions (I used the ready made fried onions, but the recipe calls onions specially found in Kashmir, or in US use Spanish onions)
Method:
Add all the ingredients in the list except the last two; that is the wheat flour and oil in a pressure cooker, and fill with water, until everything is soaked in it. Cook on Medium high heat, and turn down the heat to simmer after 2 whistles. Let it simmer for about 45 minutes to an hour. Turn off the heat and leave it like that till all the pressure is released.
When cooled, remove the bones off the meat, and all the cardamoms, peppercorns, cinnamon stick and cloves. Separate the broth from the pieces.
Using a Food Processor preferably (or a blender, if you do not have a Food Pro), grind the mixture coarsely, using broth as needed.(I have a 7 cup Food Pro, I did half of the meat at a time).
If using wheat flour add it to a cup of the meat broth and boil it. Grind this with the meat mixture. (I did not use wheat flour, I was being lazy, instead I used oats and wheat pita ***).
Now put all the meat mixture, in a cooking pot (preferably non-stick, so you do not have to stir constantly). Cook it on medium high heat, stirring every 5 minutes (if needed add the meat broth to this) until you get the desired consistency. We cooked for about 45 minutes.
While serving (for the whole hareesa), heat about 1 1/2 cup oil (we used canola oil), fry the onions till they are crunchy golden brown, and mix this in the meat mixture, along with all the oil. 
(Since I used the store bought fried onions, I needed to just fry only for a minute to get them hot)
Serve with naan (Indian tandoori bread, found at Indian restaurants) or just plain pita bread. In Kashmir, they serve Sheesh kebabs with this, and at the end, they have Noon chai.
Usually this is made in winter, and had as brunch.
Enjoy. And if you try this, let me know how it turns out for you (also, if you made your own substitutions).
P.S. Thanks Summaiya for this recipe. I have been thinking of Hareesa for a month. Also, lots of Kisses to baby Suleiman.
16 Comments, Comment or Ping
hey there…searchd d whole net but cudnt get d recpie but urs waz vry helpful….thnx a million!!!!!
November 14th, 2009
Thanks Huzaifa for your comment.
March 9th, 2010
Hay, kind lady, thanks a lot for such a nice description of Harisa Recipe. Actually m a Kashmiri and it was easy to ask my mom abt the recipe, but it would had been very hard to email that recipe to some one who actually had asked for it.
Once again Thanks a TON
May 6th, 2010
You are welcome, I hope it turns out good for you.
Let me know if you have problems.
Thanks,
vv
May 6th, 2010
thanx a lot 4 such n informative recipe.i m married in pak
June 9th, 2010
Welcome Dr. Safeena,
I am in Kashmir now, and enjoying yummy food. Do you know what is Vaazvan? I went to a wedding today, and had a feast.
Are you planning to make hareesa?
Thanks for your comment.
June 13th, 2010
Good recipe.
I made mine in chicken, i dont know why
but everyone loved it.
Thank you!
November 30th, 2010
Thanks Baneen,
I make Hareesa mostly with chicken too, I guess more healthier this way!
Hope it turns out good for you.
Take care!
Happy cooking.
December 3rd, 2010
That special onion, I presume, would be Shallot (“praaan”). ??
December 23rd, 2010
wel i searched 4 the recipie .this one was very helpng n easy, finaly the harisa came out much beteer as i expected n i enjoyed it my family dis chily winter. Thanks thanks a ton.
December 26th, 2010
Brrrrr, isnt it getting really cold everywhere, Perfect time for Hareesa!! I am happy your family and you enjoyed it. Thanks for your comment.
December 29th, 2010
Yes yes, you are right! It is ‘praan’. How do you know?
December 29th, 2010
It was wonderful. I used to enjoy our traditional dishes when my mother was alive.She died in 2002 and since my parents had migrated to Pakistan I had no way of getting a recipe and being a bachelor it was difficult to cook.
Thanks a lot for this I would also request you to send a few more recipes especially for Aab Ghosht and Gushtaba.
Thank you once again.
January 1st, 2011
Oh, sorry about your Mother Tamheed, but I am happy you liked the recipe. I will definitely try to get Aab ghosht and Gushtaba recipe. I love aab ghosht myself. It is so delicious. My mother in law makes it often, I will ask her for the recipe.
January 3rd, 2011
Salaam,
Thanks for the recipe sis.am going to prepare it ToDaY!– Cheers!
February 4th, 2011
Thanks brother,
how was your hareesa?
Hope it turned out good for you.
Thanks for your comment.
February 9th, 2011
Reply to “Harissa – Hareesa – Kashmiri Recipe”